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Heat ¼ tbsp oil in a pan
Add chopped garlic and sauté briefly
Add chopped onion and cook until soft and translucent
Add 80% mushrooms and sauté till they shrink slightly
Add 1–2 tbsp oats and sauté for 30–40 seconds
Add salt, pepper, soaked cashews, broth powder (optional), and enough water to cover
Boil for 4–6 minutes until mushrooms soften
Cool slightly and blend to a smooth soup
Put it back in the pan and adjust consistency with water
Taste and adjust salt and pepper
If keeping mushrooms aside: sauté the remaining 20% in ¼ tbsp oil with light salt and pepper
Serve soup alone, or with sautéed mushrooms, or with macaroni, or with both mushrooms and macaroni